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Churros ' gluten free '


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75 g rice flour
25 g buckwheat flour
100 g corn starch
2 tablespoons raw cane sugar
1 tablespoon of icing sugar
300 ml boiling water
2 tablespoons soy milk
1 pinch of salt


Put the flour, potato starch and sugar in a mixing bowl, then add the boiling water, stirring vigorously with a whisk to obtain a homogeneous mixture.
Leave to cool the dough and preheat the oven to 200° c.
Pour the mixture into a pastry bag with a star nozzle.
Make churros of about 12 cm.
Using a pastry brush, moisten the surface of the churros with soy milk.
Bake for 25-30 minutes.
Sprinkle with powdered sugar and enjoy them hot.

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Nota: Questi churros vanno gustati caldi, perché raffreddandosi si induriscono in fretta.

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